Cranberry Whipped Feta Dip with Hot Honey Drizzle

Ingredients:

For the Feta Dip

7 oz feta cheese
3.5 oz cream cheese, softened
1/4 cup dried cranberries (plus extra for garnish)
2 tablespoons olive oil
1 tablespoon lemon juice
2-3 tablespoons cranberry sauce
2 tablespoons hot honey

For the Honey

3 tablespoons of high quality honey
1/2 teaspoon red pepper flakes
1 garlic clove (smashed)

Directions:

Make the Hot Honey: In a small saucepan, combine: 2 tablespoons honey, 1 clove garlic, smashed, ½ teaspoon red pepper flakes

Warm it over low heat for about 2–3 minutes, just until fragrant and small bubbles appear around the edges. Do not boil. Remove from heat and stir in the remaining 1 tablespoon honey. Let it steep while you make the dip. You can discard the garlic clove before serving if you prefer a smoother finish.

Blend the Feta Base: In a food processor or high-speed blender, combine: 7 oz feta cheese, 3.5 oz cream cheese, 1 tbsp lemon juice (optional)

Blend until the mixture begins to smooth out. Then, with the processor running, slowly drizzle in: 2 tablespoons olive oil. Blend for 1–2 minutes, scraping the sides once or twice, until the dip is light, airy, and creamy. If it’s too thick, add an extra teaspoon of olive oil or a little water until spreadable.

Plate and Serve: Spoon the whipped feta mixture into a shallow serving bowl. Use the back of a spoon to create swoops and swirls — this makes it easier for the honey and cranberry to flow over the top naturally.

Spoon your cranberry sauce into the center of the swirled feta. Let it spill slightly into the curves — you want that marbled look. Then take your warm hot honey and slowly drizzle it over the top, letting it weave through the cranberry and feta.

Serve with crostini bread, toasted pita chips or crackers.